I've posted the recipe for Mushroom Crostini before, but I like it so much that I had to video blog it. Use the type of mushrooms you like the best, the mix I used was Shiitake, Crimini, Trumpet, and a touch of Chantarelles, and I mean a touch because they cost $23 bucks a pound. Parsley, chives and thyme make a great addition, but use whatever herbs you like best.
This dish works with a wide variety of wines, even whites, but I love red wine and mushrooms together. I poured the Santa Julia Pinot Noir ($12), the Puerta Vieja Rioja ($12) and Paul Jaboulet Aine "Les Jalets" 2003 ($25ish?), thanks Mona and Jeff, and the 2004 Two Hand's Lily's Garden Shiraz ($50ish?), thanks Sean and Darrell. Great gifts!
Happy New Year everyone. My 2008 resolution, among other things, is to post more! Thanks so much for your support. Be well, Heather
1 French baguette, sliced
2 tablespoons olive oil
2 tablespoons butter
1 large shallot, diced
1 pound assorted sliced mushrooms, such as White Button, Crimini, or Shiitake
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh herbs, such as thyme, chives and parsley
On large baking sheet, arrange bread in single layer. Place in 300 oven until lightly toasted, about 5 minutes. Meanwhile, in large skillet, heat oil and butter. Add shallots, cook until softened, about 2 minutes. Add mushrooms, salt and pepper. Cook until completely softened and dry, about 5 minutes. Stir in herbs. Place mushroom mixture on crostini, enjoy with a glass of red wine and good friends.